14 best paleo diet books

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Sample recipe: Paleo Grilled Lamb Chops

Lamb chops are a great alternative to the usual chicken breasts or steaks. This version, with a simple garlic and lemon marinade, is easy to make and super delicious.

Serves 2

In a small bowl, combine the olive oil, lemon juice, garlic, shallot, and oregano. Season with freshly ground black pepper. Stir to combine well.

Put the lamb chops and the marinade in a gallon-size freezer bag and shake. Chill for at least an hour, and up to 24.

When ready to cook, preheat grill to high heat. Grill the chops for about 5 minutes per side. Allow to rest for 10 minutes and serve.

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Sample Recipe: Egg Poppers

These Egg Poppers are as adorable as they are delicious! Made in a muffin tin, they’re easy to bake in advance and heat back up in the morning for a delicious breakfast to go. Using silicone muffin cups eliminates the need for greasing or paper muffin cup liners. Feel free to choose your own veggies for a fun variety. Try changing up the ingredients each time to create endless flavors of Egg Poppers!

Instructions:

1. Preheat the oven to 350°F. Grease 10 muffin cups with oil or line with paper baking cups. Fill any remaining muffin cups with 1 inch of water so they do not scorch while baking.

2. In a medium bowl, beat the eggs and then add the ham, broccoli, bell pepper, onion, salt, and pepper.

3. Pour the mixture to evenly distribute across the 10 muffin cups. Bake for 18 to 20 minutes, or until the eggs set. Refrigerate leftovers in an airtight container for up to 4 days.

INGREDIENT TIP: If you are starting with raw breakfast meat, be sure to saute the meat and onions together first before mixing them with the rest of the ingredients in step 2.

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Try a savory recipe from the book: Roasted Root Vegetables and Bacon

This sweet and savory root vegetable dish can be eaten as a side dish or as a main course.

Instructions

1. Preheat the oven to 425°F. Line an edged baking sheet with parchment paper.

2. In a large bowl, combine the parsnips, carrots, olive oil, rosemary, and pepper.

3. Arrange the vegetables in a single layer on the prepared baking sheet.

4. Cook for 25 minutes or until the vegetables are fork-tender and have a slightly browned crisp outside.

5. Remove from the oven, top with chopped bacon, and serve.

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One of many tasty recipes inside: Crustless Spinach Quiche

Dairy-Free, Meatless

This spinach quiche makes a great addition to a weekend morning brunch with a side of your favorite fruit salad. Leftovers reheat well and are a good option for a portable lunch. I also like to make this recipe with broccoli. Just substitute 2 cups chopped steamed broccoli florets for the spinach.

Directions:

1. Preheat the oven to 350°F. Lightly coat a round casserole dish with coconut oil.
2. In a large bowl, whisk the eggs, coconut milk, onion, coconut flour, garlic, baking powder, salt, and pepper until well combined.
3. Stir in the spinach. Transfer the egg mixture to the prepared casserole dish.
4. Bake for 30 minutes, or until the edges have browned and the egg is cooked through.

Cooking Tip: This recipe calls for a round casserole dish. A 9-inch glass pie dish can be used, if needed. To gauge doneness, look at the top of the quiche. If it still looks wet and is jiggly, it is not ready. When the quiche is no longer wet on top, slide a knife into the center of the quiche. If it comes out clean, it is cooked through.

Per Serving: Calories: 210; Total Fat: 15g; Saturated Fat: 9g; Protein: 14g; Total Carbs: 9g; Fiber: 4g; Net Carbs: 5g; Cholesterol: 278mg